Lemon, Soy and Mint Chicken Legs

Adapted from Hugh Acheson's book "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen" (Clarkson Potter, $35). 

1/4 cup plus 2 tablespoons olive oil

1/4 cup soy sauce

2 tablespoons each: Dijon mustard, fresh lemon juice

2 teaspoons grated lemon zest

1/2 teaspoon red pepper flakes

1/4 cup each, minced: fresh mint, fresh flat-leaf parsley

1/2 teaspoon kosher salt

3 1/2 to 4 pounds chicken thighs and legs (about 6 medium pieces)

Prepare charcoal or gas grill that will give you medium to medium-high heat for 15 to 20 minutes cooking time. If you use charcoal, be sure coals are very gray and cooked down to help prevent flare-ups during cooking.

Mix oil, soy sauce, mustard, lemon juice, zest, pepper flakes, mint and parsley in a small bowl. Very lightly salt chicken thighs and legs. 

Place chicken, skin side down, on grill. Cook about 8 minutes. Turn pieces skin side up; continue grilling.

Divide herb sauce in half, placing portions in separate bowls. Baste tops of chicken with half the herb sauce; reserve remainder for serving. (Don't cross-contaminate the bowls of sauce.) Continue grilling until internal temperature registers 165 degrees. Transfer cooked pieces to a serving platter; drizzle with reserved herb sauce.

Serves: 6